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Dessert Custard Sauce
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A Custard Sauce especially good with Cranberry Angel Whip.

S. Chokel

Serves/Makes:2 cups

  • 3 egg yolks
  • 1 tbsp (15 ml) cornstarch
  • 3 tbsp (45 ml) sugar
  • 1/4 tsp (1 ml) salt
  • 2 cups (475 ml) milk, scalded
  • 1 tsp (5 ml) vanilla
  • Beat egg yolks.
  • Mix cornstarch, sugar, and salt together; add to egg yolks.
  • Slowly add to scalded milk, stirring constantly.
  • Cook over low heat until mixture coats spoon.
  • Remove from heat, pour into bowl or jar to cool (Cover to prevent scum from forming).
  • Add vanilla flavoring after custard has chilled.
  • Store in refrigerator as soon as transferred from saucepan to bowl or jar.
Note: Substitute Rum or Brandy flavoring is you wish. I like lemon very much for pound cake with fresh raspberries.

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